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Thesize,weight, thickness, starting
temperature, and your preference of
doneness will affect broiling times.
This guide is based on meats at
refrigerator temperature.
Broiling Guide
Food
Oro"dBeei............
BeefSteaks............
Rarer
Medium
WellDone
Rare!
Medium
Well Done
Chicken
BakeryProduct
Bread(toast)
EnglishMuffin
Quantityand/
or Thickness
1 fb (4 patties)
Vzto 3i_ thick
4 tbs. (12patties) ....................
t Vz thick
2 to 2 1/2Ibs,
1 whole cut up
2 to 2 Vzibs.,
split lengthwise
Breast
2 to 4 slices
2 (split)
Shelf First Side
Position Time(min_)
C 13
C t5
E 6
D 8
D t0
C 10
C 15
D 20
B 25
B 25
D
E
B
SecondSide
Time(rain.)
B
11
4
6
8
8
10-I2
20
25
15
3 1
3-4
18-zo =_: Donor
turn
over.
Comments
Space'evenly ........
Steaks[essthan 3h thick aredifficult
to cook rare
Slash fat
Brush each side with melted butter
Broil skin-side-down first
Spaceevenly Place English muffins
cut-side-up and brush
with butter if desired.
Cut through back or she& Spread open,
Brush w[t,hmelted butter before broiling
and after half of broiling t!me_
Handleand turn very carefully Brush with
lemon butter before and during cooking,
if desired.
........... i ......
LobsterTails 2-4
Fi's_"Fme_......... 1Ib (V,to,/_thick)............. D .... s 5
Salmon
Steaks 2 (1 thick) D 10 5 Turncarefully Do not
Fillets ................ 2 (V2to 3/, thick) D t0 ................ turnskin side d.o.wn, . . . .
Ram Slices _/z thick C 6 6
(precooked) 1 thick C B B
Pod<Chops 2 (V2 thick) C t0 10 Siash fat
Well Done 2 (t thick) about I tb. C 15 15
Lamb Chops
Medium 2 (t thick) about 10 D 7 4 Slash fat
Well Done to 12 oz D 10 9
Medium 2 (tVz thick) about ! ib, D 9 6
WeEIDone D 14 t0
t The LL.S. Department of Agriculture says "Rare beef is popular, butyou should know that cooking it to only 140°F. means some food
poisoning organisms may sut'vive_" (Source: Safe...Eood Book. Your Kitchen Guide,. USDA Roy. June 1985)
9
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